Baby Back Ribs Recipe

Glaze
1 cup hoisin sauce
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons curry powder

3 racks baby back ribs, 1-1/2 to 2 pounds each
Kosher salt
Freshly ground black pepper
1 tablespoon sesame seeds

1. In a small saucepan over medium heat, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

3. Liberally season the ribs with salt and pepper. Grill over indirect low heat (250°F to 350°F), with the lid closed, until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, begin occasionally brushing them with the glaze on both sides.

4. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Sprinkle the ribs with the sesame seeds.

Makes 6 servings

From Weber’s Art of the Grill™ by Jamie Purviance

Tags: weber grill recipes, baby back ribs recipe, grilled baby back ribs, weber grills